SITHCCC020: Work Effectively as a Cook Organise and Prepare for Food Service - Management Assignment Help

Assignment Task:

Task:

Elements

 1. Organise and prepare for food service or production.
2. Cook and present menu items for food service or production.
3. Complete end of shift requirements.

1. Provide 4 examples of how you would identify the required food quantities to be prepared, so that you can select ingredients and prepare your mise en place for the shift.

2. The sous chef has provided you with the recipes and a blank order sheet (which are attached to this assessment), and provided you with the number of serves for each menu item you need to prepare for service.

3. It is now 8.00 am. Write a workflow plan for the preparation and cooking processes for these dishes to ensure all items are ready for service by 12.00 pm sharp.
You have one kitchen hand who can do basic tasks. The emphasis here is to ensure you sequence preparation and cooking processes to ensure everything is ready on time.

4. Complete the following table relating to the common methods of cookery, providing details for:
 The definition and principles
 A menu example for each method of cookery using protein or using vegetables or farinaceous items as a main ingredient

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